Modra Kapusta
Polish red cabbage braised with apple, onion, vinegar and sugar for 25 minutes until tender and sweet and sour.
Photograph credit: Modra kapusta po poznansku by MOs810 · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Modra Kapusta, Step by Step
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Melt the lard and soften the onion for 5 minutes. Add the cabbage and toss for 3 minutes.
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Pour in the vinegar and water at once. Add the apple, sugar, caraway, bay and salt.
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Cover and cook gently for 25 minutes, stirring now and then.
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Stir in the redcurrant jelly and taste for sharpness.
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Small Things That Help
- Add the vinegar early to keep the colour.
- Cook until tender with a little bite.
- Make it a day ahead.
What to Serve with Modra Kapusta
- Roast pork
- Goose
- Duck
- Dumplings
Keeping and Reheating
Keeps for 4 days in the fridge. Freeze for 3 months.
Modra Kapusta Nutrition
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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